Effects of LED Green Light on Growth and Quality of Lettuce

doi:10.3969/j.issn.1000-6362.2019.01.003

Abstract

Abstract:

The experiment was conducted in a closed plant factory with artificial light. Lettuce (Lactuca sativa L.) hydroponically cultured was used as materials, and the light intensity and quality were both adjustable. White light provided at 8：00-24：00 with light intensity of 200μmol·m-2·s-1 was regarded as control (W), and green light with light intensity of 50 (WG50), 100 (WG100) and 150μmol·m-2·s-1 (WG150) was respectively used instead of equal white light. Lettuce biomass, morphology, leaf number, and the contents of chlorophyll, nitrate nitrogen, vitamin C, soluble sugar, crude fiber and starch were determined, to investigate the effects of green light on the growth and quality of lettuce and explore better supply modes for green light. The results showed that: (1)the WG50 treatment significantly increased the chlorophyll content in lettuce shoot and also enhanced the dry weight of lettuce shoot by 3.69% compared with the control. (2) With the increase of green light and the decrease of basic white light, the soluble sugar and vitamin C contents in lettuce shoot rose first and then declined. The highest and lowest content of both the two indices were respectively detected under WG50 and WG150 treatment, the differences in comparison of the control reaching significant level (P<0.05). (3) Compared with the control, all the treatments with green light reduced the contents of starch, crude fiber and nitrate in lettuce leaves. The lowest nitrate content was observed in lettuce treated with WG50. In summary, green light with the intensity of 50μmol·m-2·s-1 might promote the accumulation of dry matter in lettuce and improve the quality of lettuce.

Key words: Plant factory, LED, Green light, White light, Lettuce

WANG Xiao-jing, CHEN Xiao-li, GUO Wen-zhong, LI Hai-ping, LI Ling-zhi. Effects of LED Green Light on Growth and Quality of Lettuce[J]. Chinese Journal of Agrometeorology, 2019, 40(01): 25-32.

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